Recent trends in food and dietary applications of flaxseed mucilage: a mini review

Flaxseed mucilage (FM) is a hydrocolloid heteropolysaccharide comprised of a variable ratio of
neutral and acidic monosaccharides. It possesses emulsifying, thickening, gelling and
water−/oil-binding properties. Due to these properties, it is highly applicable in foods as a
functional agent to improve their physical and sensory parameters, thus representing an
alternative to common plant gums. The most recent research is focused on the potential of FM
for food treatments as a functional component. FM is usable in coatings and films. Combining
with chitosan, bioactive proteins and peptides, or other compounds improves the quality of food
products. FM may serve as a structural agent of novel gel materials, like oleogels, cryogels and
aerogels. It can also be utilised within dietary applications to encapsulate living probiotics or
bioactive compounds or serve as a prebiotic agent. Complexing of FM with proteins can lead to the improvement of their functional properties. The versatility of FM and unique properties, on
the other hand, reveal its potential for further study and predetermine its use in a broad range of
food and related applications in the future.